Farm Direct Coop Recipesor. . . what you can do with your share!

When I picked up last weeks’ share, I was thrilled to see that the cilantro still had the roots attached. Use the stems and leaves in dishes where you want to see that beautiful green color, and save the roots to make this intensely-flavored Thai herb paste. (Source for all three recipes: “Real Thai,” by Nancie McDermott).

Cilantro Pesto

This recipe makes ~1/4 cup; for a larger batch, use 1 tablespoon of peppercorns, 1/2 cup cilantro roots, and 1/2 cup garlic.

• 1 teaspoon whole white or black peppercorns
• 2 tablespoons coarsely chopped fresh cilantro roots, or leaves and stems
• 2 tablespoons coarsley chopped garlic

1.  Crush or grind the peppercorns to a fine powder (a small electric coffee grinder, dedicated to grinding spices, works well).

2.  Combine the pepper, cilantro roots, and garlic in a mortar and pestle and pound them into a fairly smooth paste. Alternatively, you can use a small food processor or blender to mix the pesto – add a bit of water or oil to make the grinding smoother.

3.  Use immediately or store in a glass jar, in the refrigerator, covered with a little oil. The pesto will keep for 1 week. 

Thai Garlic Shrimp

If you don’t have fish sauce, substitute soy sauce – or smash a small piece of anchovy into the pesto. (Read more about fish sauce here, and here).

• 3 tablespoons vegetable oil
• 1/2 pound shrimp, peeled and deveined
• 2 tablespoons Cilantro pesto
• 1 tablespoon fish sauce
• a few fresh cilantro leaves, for garnish

1.  Heat a wok or medium skillet over medium-high heat. Add the oil and heat until very hot, but not smoking.

2.  Add the shrimp and stir-fry until they begin to turn pink on all sides, about 1 minute. Add the pesto and stir-fry until it coats the shrimp and is fragrant, about 1 minute. Add the fish sauce and stiry-fry for another few seconds to mix it in.

3.  Transfer the shrimp to a platter and sprinkle with cilantro leaves. Serve with hot rice.

Thai Grilled Chicken

I prefer to use boneless thighs for grilling because they are very forgiving and can take a bit of overcooking. But, any cut of chicken will do, with or without the skin, depending on your preference.

• 1/3 cup Cilantro Pesto
• 2 tablespoons soy sauce
• 1 teaspoon salt
• 3-4 pounds chicken pieces, skin on or skinless if you prefer

1.  Place the pesto, soy sauce, and salt in a deep bowl just large enough to hold the chicken. Mix well and add the chicken, rubbing the marinade all over it. Cover and chill for 1-2 hours.

2.  Cook the chicken pieces over a very hot fire in a charcoal or gas grill, turning occasionally to brown and cook evenly.  Total cooking time depends on the size and thickness of the chicken pieces. The chicken can also be baked in a hot oven (400 degrees F). Serve hot, warm or at room temperature with sweet chili-garlic sauce (homemade or purchased).

Rather than repost, here’s a link to Alton Brown’s excellent “Compound butter” recipe.

Feel free to switch up the herbs and play with the butter to herb ratio. This butter is an EXCELLENT start to other recipes, or heck- even to just fry things in and eat as-is. Good eats.